Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts
|Brussels sprouts||2 Pound|
|Bacon slices||3 , finely diced|
|Chopped toasted hazelnut||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves.
Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds.
Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat.
Add the bacon and cook until crisp.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan.
Saute until crisp-tender and bright green, about 3 to 5 minutes.
Add the bacon, hazelnuts, salt, and pepper, and stir to mix thoroughly.
Serving size: Complete recipe
Calories 1199 Calories from Fat 671
% Daily Value*
Total Fat 80 g123.2%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 5.2 mg1.7%
Sodium 2262.1 mg94.3%
Total Carbohydrates 104 g34.6%
Dietary Fiber 46.4 g185.7%
Sugars 25.8 g
Protein 50 g100.7%
Vitamin A 138.4% Vitamin C 1293.7%
Calcium 54.1% Iron 103.9%
*Based on a 2000 Calorie diet